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Baked Eggs Florentine

If you see the word Florentine in a recipe, you can bet you'll see spinach in the list of ingredients. This recipe makes an easy to prepare breakfast, brunch or lunch entree

Type: Eggs
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 cups 474mlCooked spinach - well drained, and
  Seasoned to taste with salt and pepper
1 cup 237mlHeavy cream
  Hot sauce - to taste
8   Eggs
1 cup 146g / 5.1ozGrated Swiss cheese
1/3 cup 48g / 1.7ozGrated or shredded Parmesan cheese

Recipe Instructions

Preheat oven to 375 degrees. Butter 8 small ramekins, souffle dishes or custard cups. Spread each dish with a layer of spinach on the bottom and going up the sides.

Mix cream and hot sauce. Pour about 1 tablespoon of the cream mixture over spinach in each dish. Break 1 egg into each cup, then top with another tablespoon of cream.

Mix Swiss and Parmesan cheeses together. Divide cheese mixture over the top of the 8 cups.

Place filled cups in a water bath (a baking pan, filled halfway up the sides of the cups with boiling water). Bake for about 10 minutes or until egg white are completely cooked. (If you don't like your yolks runny, cook longer).

Jacqueline E. Knight


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